Cajun Rolled Steak

1 large round steak
Tony Chachere’s Original Creole Seasoning, to taste
1 onion, sliced
1 bell pepper, sliced
3 stalks celery, chopped
String or wooden picks
1 tablespoon vegetable oil

Season round steak with Tony Chachere’s Original Creole Seasoning. Spread onion, bell pepper and celery evenly on steak. Roll up jellyroll style and tie with string or secure with wooden picks. Place in a skillet with oil. Cook over medium heat until brown, adding a little water while cooking. The steak will make its own gravy. Cover and cook on low for 45 minutes or until tender.

Adjust seasoning. Slice and serve over steamed rice.

Makes 6 servings.

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